Prawn Saganaki with Orzo

We're proud to have partnered with the Australian Wild Prawns campaign and acclaimed Australian recipe developer and food stylist Iron Chef Shellie (Shellie Froidevaux) to bring you this recipe featuring premium Eastern King wild-caught prawns. Renowned for her innovative recipes, stunning food photography and beautifully styled dishes. You can also follow Shellie on Instagram @ironchefshellie

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Don't forget to share your dishes with us on Instagram by using #CookWithSilverSea #SilverSeaSeafoods

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Ingredients

2 tbsp olive oil
1 brown onion, finely diced
3 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp chilli flakes 
2 tbsp tomato paste
150ml white wine (optional but recommended)
400g tin crushed tomatoes
600ml Silver Sea prawn stock
300g orzo
400g Eastern King Prawns (raw, peeled)
120g feta, crumbled
Handful parsley, finely chopped
Lemon wedges, to finish
Extra olive oil, to serve

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Instructions​

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Heat olive oil in a wide pan. Gently cook onion with a pinch of salt until soft and sweet, around 5-7 minutes. Add garlic, oregano and chilli, cook until fragrant.

Stir in tomato paste and let it cook out properly so it darkens slightly. Pour in white wine and reduce by half so it turns slightly syrupy and sharpens the base.
Add crushed tomatoes and simmer for 5 to 10 minutes until it thickens slightly. Add prawn stock and bring everything to a steady simmer.

Stir in orzo and cook gently, stirring often, like a loose risotto. When the orzo is almost cooked, add prawns and fold through until just cooked through and opaque.
Turn off the heat. Crumble in half the feta so it melts slightly into the sauce, then finish with the rest on top for texture.

Finish with parsley, lemon juice, and a final drizzle of olive oil.